know i shouldnt, but im porr - NICK mod (pics)

Josh Muller

Josh Muller

Joined
Jun 22, 2003
Messages
3,049
pics arent very good, but you get the idea :).... now what to do with the little peice of extra steel.....

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much better in hand shots then what i had before -
BEFORE
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AFTER
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DUDE! What's wrong with you? :D I bet it rocks pretty good now.

To each his own, you've got more guts than I do. :D

Man I don't even have mine yet and you're cutting yours up already! The agony of it all.
 
the knife is 7.1oz originally, and 7oz after the mod, so it doesnt effect the balance noticable. where as before it balanced at about the forward end of the talon hole, it now balanced dead center of the hole.

im just not proficient enough in the kitchen/dont have enough experience to know how to properly use a santaku. i never knew where the tip was, and im used to kitchen knives that have been sharpened/used so much that the edge has been reformed in the direction that its most often used (the guy who does out sharpening at my work uses electric sharpeners :grumpy: :( )

the normal edge on the nick is pretty straight, only allow your about 2-4mm of rocking motion, so i was always trying to chop things with a slight rocking motion, and hitting iether the back or front top of the edge. i think i could deal with a 5" santaku better then i could a 7", because having the lower tip that far away , it kind of disapears in my minds eye.

so really, what this does is more change the way my mind preceives it more then how it actually feels. having the tip close to inline with the nuckles/handle just feels more natural.
 
one problem though - waaaaaay to sharp.

i know that there are guys out there who put 10 degree edges on their kitchen knives, but im not so much of a daredevil. i have a tendancy to cut myself with dull kitchen knives (while chopping small items like mushrooms), and have a tendancy to draw blood quickly with sharp knives.

at 21 degree primary, 17 secondary, and mirror polished with a leather honed edge, this thing will eat flesh without much hesitation.... its almost prudent for me to dull this up a little.....

we'll see just how much blood i end up losing to it before i do that though....

last time i used the nick with the factory edge (about 28 degrees, maybe 30), i brought my index fingers tip down to the white/pink point before blood gets drawn... that thing bugged me for a week (we have lots of hot and abrrasive things at our store)....
 
a dremel, and about 200 dips into a bucket of cold water :) the edge was put on by an edgepro apex model sharpener (man... i wish so much that i had bought the pro edition when i had the money for it).

anyone who tries this (with any knife) - beware of the dremel cut out disks, at 10,000rpm's+ things will get hot fast, and most of the damage will be very localized so it may not seem like its a big problem, but any distortion in the heat treat is bad.

no offence brendan, but i dont do deals outside of the states anymore :(. that, and i dont think i would sell it at the busse price, since the warrantee is now voided, and i am at the moment very poor (and will probably continue to be for a long, long time)

lol... this is my "one utensil does all" item that will move with me where i go... you can always carve a fork, but you cant make a spoon with a fork :rolleyes: :confused: :footinmou
 
I know what you mean about not liking the santoku. It's meant to perform the work of three knives (coring, slicing and chopping), but being a compromise, it doesn't excel at any of its intended tasks. Besides, who wants a multipurpose knife when you can buy several task-specific knives? :D :D

Now if you want sharp, I have just the thing for you in my kitchen: a 330mm kasumi yanagi (the style of slicing knife commonly used by sushi chefs) forged from a white steel core at RC 62-64 with a single bevel edge at about 14 degrees, lovingly hand-sharpened to #8000 on water stone. Shaving sharp doesn't even begin to describe it. :D :D :D

Jonathan
 
i just remember cliff stamp mentioning that he had (or someone he had known) put a 5 degree edge on both sides of a knife using a 100 grit (slack?) belt. and i thought to myself - you couldnt actually use that. when you went to cut something, it wouldnt be cut by it, it would explode.


just got done chopping some onions, bells, garlic and butter ( :rolleyes: ) and spread some almond butter too. and i gotta say, nothin but improvements having that curved edge on there. where as before i didnt really know how to use it, and it seemed akward, it now seems like a better version of all the other chef knives ive used.

lol... trying to slice a bell pepper using my micarta'd 1/4" police recruit was just silly.... the 1/4" saber ground LE satin jack performed surprisingly well though. such are the benefits of a honed edge :D


*you could carve one crazy edc slicer out of one of these...*

good times... this thing is gonna see some major use now... i may just bring it into work just so i can use it more...
 
I like it. That took some stones to do, but it's yours to do with. That shape looks outstanding for kitchen use, but please, if you take it to work, get a sheath. Whatever flavor you prefer, but if you lay it down at work legs will sprout. Other than that, I'd say take it to work and let it work out. Should be an interesting review.

Rob
 
oddly enough, the open spine window sheath i made for it when it was still a santaku still fits :confused:

because the curve near the tip ois the same, and the heigth of the blade at the talon hole is still the same, it still fits snug, even though its missing the tip area. i was suprised...
+
everyone there knows that im the only one with knives in the entire store, and chances are id probably keep it in my belt while working...
 
Well then, let's put that puppy to work and tell us about it. You cook at work? It seems that way, but I thought I'd ask.

Rob
 
i work in a pizza shop :D every day e have to slice the bells, onions, tomato's, ham and salami that goes onto the piza :). it comes out to about a full hours worth of chopping every day. good stuff. im normally night crew though, so its all bread slicing, spreading sauce, and opening bags. there is a rare occasion that i get to work in the morning though...
 
SethMurderdoc that is awesome :cool: now lets see what you can do with a xxxl :D
 
took it to work, and had one of the girls who was working cut up about 30 bells and a bunch of tomato's, and her response was basicaly the same as mine. awesomely sharp, and a great blade, nice rocking motion available to you,

however, the handle is a little slick. not because its paper micarta, but because it doesnt have the swell a the back of it like all of the other kitchen knives we have at the store do. its not really a problem, but when your hands are covered in chicken and beef fat/grease/sauce, things that arent normally a problem start to stand out a little more.

also a great utility knife :D, currently using it to cut tape and bubble wrap...

so good as autility knife, in fact, that i have a much more extreme mod in mind coming up soon for one of these... hopefully will have it done by next friday...
 
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